Editing Umami (section)

==Properties==
Umami has a mild but lasting aftertaste associated with salivation and a sensation of furriness on the tongue, stimulating the throat, the roof and the back of the mouth.<ref name="Yamaguchi_1998">{{cite journal | author = Yamaguchi, Shizuko |title=Basic properties of umami and its effects on food flavor |journal=Food Reviews International |volume=14 |issue=2&3 |pages=139–76 |year=1998 |doi= 10.1080/87559129809541156}}</ref><ref name="Uneyama_2009">{{cite journal | vauthors = Uneyama H, Kawai M, Sekine-Hayakawa Y, Torii K | title = Contribution of umami taste substances in human salivation during meal | journal = The Journal of Medical Investigation | volume = 56 Suppl | issue = supplement | pages = 197–204 | date = August 2009 | pmid = 20224181 | doi = 10.2152/jmi.56.197 | doi-access = free}}</ref> By itself, umami is not [[palatable]], but it makes a great variety of foods pleasant, especially in the presence of a matching aroma.<ref name="Rolls_2009">{{cite journal | author = Rolls ET | title = Functional neuroimaging of umami taste: what makes umami pleasant? | journal = The American Journal of Clinical Nutrition | volume = 90 | issue = 3 | pages = 804S–813S | date = September 2009 | pmid = 19571217 | doi = 10.3945/ajcn.2009.27462R | doi-access = free}}</ref> Like other basic tastes, umami is pleasant only within a relatively narrow concentration range.<ref name="Yamaguchi_1998" />

The optimum umami taste depends also on the amount of salt, and at the same time, low-salt foods can maintain a satisfactory taste with the appropriate amount of umami.<ref name="Yamaguchi_1984">{{cite journal | vauthors = Yamaguchi S, Takahashi C |title=Interactions of monosodium glutamate and sodium chloride on saltiness and palatability of a clear soup|journal=[[Journal of Food Science]] |volume=49 |pages=82–85 |year=1984 |doi= 10.1111/j.1365-2621.1984.tb13675.x}}</ref> One study showed that ratings of pleasantness, taste intensity, and ideal saltiness of low-salt soups were greater when the soup contained umami, whereas low-salt soups without umami were less pleasant.<ref name="Roininen_1996">{{cite journal | vauthors = Roininen K, Lähteenmäki L, Tuorila H | title = Effect of umami taste on pleasantness of low-salt soups during repeated testing | journal = Physiology & Behavior | volume = 60 | issue = 3 | pages = 953–8 | date = September 1996 | pmid = 8873274 | doi = 10.1016/0031-9384(96)00098-4 | s2cid = 39325526}}</ref> Another study demonstrated that using [[fish sauce]] as a source of umami could reduce the need for salt by 10–25% to flavor such foods as [[chicken broth]], [[tomato sauce]], or coconut [[curry]] while maintaining overall taste intensity.<ref name="Huynh_2016">{{cite journal | vauthors = Huynh HL, Danhi R, Yan SW | title = Using Fish Sauce as a Substitute for Sodium Chloride in Culinary Sauces and Effects on Sensory Properties | journal = Journal of Food Science | volume = 81 | issue = 1 | pages = S150-5 | date = January 2016 | pmid = 26613570 | doi = 10.1111/1750-3841.13171}}</ref><ref>{{cite web|url=https://www.sciencedaily.com/releases/2016/02/160202143938.htm|title=A new alternative to sodium: Fish sauce|work=[[ScienceDaily]]|date=2 February 2016|access-date=20 February 2017}}</ref>

Some population groups, such as the elderly, may benefit from umami taste because their taste and smell sensitivity may be impaired by age and medication. The loss of taste and smell can contribute to poor nutrition, increasing their risk of disease.<ref name="Yamamoto_2009">{{cite journal | vauthors = Yamamoto S, Tomoe M, Toyama K, Kawai M, Uneyama H | title = Can dietary supplementation of monosodium glutamate improve the health of the elderly? | journal = The American Journal of Clinical Nutrition | volume = 90 | issue = 3 | pages = 844S–849S | date = September 2009 | pmid = 19571225 | doi = 10.3945/ajcn.2009.27462X | doi-access = free}}</ref> Some evidence exists to show umami not only stimulates appetite, but also may contribute to [[satiety]].<ref name="masic">{{cite journal | vauthors = Masic U, Yeomans MR | title = Umami flavor enhances appetite but also increases satiety | journal = The American Journal of Clinical Nutrition | volume = 100 | issue = 2 | pages = 532–8 | date = August 2014 | pmid = 24944058 | doi = 10.3945/ajcn.113.080929 | doi-access = free}}</ref>